The new star of the brassica family! This german veggie in the cole family is super delicious and crunchy as a raw snack. It can also be sauteed or roasted and you can even cook the greens up just like kale!

Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).

Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.

warm kohlrabi salad

Ingredients

3 pounds kohlrabi, peeled and quartered (about 4 kohlrabi)

4 medium carrots

2 cloves garlic

1/4 cup olive oil

1 quart cherry tomatoes (multi-color if available)

4 scallions, sliced thin

2 packed cups parsley leaves, chopped

2 tablespoons lemon juice

Kosher salt and freshly ground black pepper

Directions

Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.

Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.

Kolhrabi Carrot Fritters with Avocado Cream Sauce

½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)

½ avocado

¼ cup plain yogurt

½ lemon

¼ teaspoon kosher salt

Green onions (for garnish)

What To Do

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

Serve fritters with avocado cream and sliced green onions.

Notes

These fritters are best eaten warm the day of making; they don't save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.

Using a slicer, cut the kohlrabi, turnip, and radish into paper-thin slices. Lay the slices on a serving platter. Scatter the cilantro leaves over the slices, then drizzle with the lemon juice and the oil. Sprinkle the peppercorns and a large pinch of salt over the dish and serve.

In a large bowl, whisk the mayonnaise with the canola oil, vinegar, mustard, sugar, celery seeds, 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Add the kohlrabi, cabbage and celery and toss well. Cover and refrigerate for 1 hour. Season the slaw with salt and pepper and serve.

Preheat the oven to 350°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.

In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.

In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.